Sweet & Savory Beef Stew

10 Reviews
From: EatingWell Magazine September/October 2008

This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from cherries and butternut squash.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 1/2 teaspoons canola oil, divided
  • 8 ounces bottom-round beef, trimmed, cut into 3/4-inch cubes
  • 1 large shallot, halved and thinly sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rubbed sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons all-purpose flour
  • 1 cup reduced-sodium beef broth
  • 2 1/2 cups cubed peeled butternut squash
  • 1/3 cup dried cherries

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  2. Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
  3. Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.
  4. Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more.
  5. Makes 2 servings, about 1 1/2 cups each.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 386 calories; 11 g fat(2 g sat); 5 g fiber; 43 g carbohydrates; 28 g protein; 68 mcg folate; 67 mg cholesterol; 16 g sugars; 0 g added sugars; 19562 IU vitamin A; 38 mg vitamin C; 106 mg calcium; 4 mg iron; 841 mg sodium; 931 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 1/2 starch, 1 fruit, 3 1/2 lean meat, 1 fat

Reviews 10

January 10, 2015
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By: Hungry Actuary
Really Good! This was really good! I hope this doesn't annoy review readers who want strictly the recipe at hand- but, I made some serious substitutions- and it still turned out really good! I had just received my farm share and had a large amount of carrots and parsnips- so I used those instead of butternut squash. (I used 2 parsnips, 2 carrots- it came out to be about 3 cups diced I believe) I also used 1/4 of an onion instead of shallot- I didn't have one on hand so onion it was. I omitted the sage, added 1 piece of finely chopped bacon, fried the beef in about 1/2 leftover grease, and added 2 TBLS of varietal wine vinegar (I think that's a cheap version of red wine) . I also added dried cranberries (like another reviewer) and they were really good! I am always skeptical adding dried fruit to dishes- I really don't like the texture of dried fruit, especially in baked goods. But, the texture really isn't noticeable in this dish- it's like just little bites of sweet/tart goodness! I actually doubled the recipe since I had 1 lb. of stew meet kicking around- kept the cook time the same. Everything turned out great! (I did add a little extra broth) Lastly, instead of egg noodles, I served this over mashed potatoes. For anything you eat with this dish- just make sure you have enough juice kicking around at the end to act like a sauce/gravy. If I could have done anything different it would have been to add a little more broth at the 1 hour mark so there was ple
November 16, 2014
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By: EatingWell User
havent made it yet but it sounds awesome!!! I think I'm going to try it in a crock pot. Maybe just add the butternut squash a little later?
December 03, 2013
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By: EatingWell User
tasty Will make this again, but must figure out how to make meat more tender. Used dried cranberries, cause that was what I had. Pros: a different kind of stew Cons: beef was dry and not tender although completely done
January 13, 2013
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By: EatingWell User
Easy and delicious. I would not recommend frozen butternut squash - it breaks down and you get almost a chunky ragu. Still tastes delicious, and saves chopping time, but it won't look like the pic! :)
November 22, 2012
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By: EatingWell User
wonderful warming stew, every where I bring it, people ask for the recipe this is tasty, filling, healthy and fun! Cherries, Beef, Thyme and Sage make this dance on your tastebuds Pros: great way to consume a whole bunch of Veggies! Cons: never enough for every one who wants MORE!
January 21, 2012
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By: EatingWell User
Yum! My husband and I really enjoyed this. We left out the cherries, but did everything else exactly as the recipe stated. We served it over a bed of cauliflower garlic mashed potatoes (prepare one packet of trader joe's boxed garlic mashed potato mix and add 1/2 head of steamed cauliflower...mash together.) Comfort foot at its finest! Pros: Easy, Simple, not too many ingredients Cons: Long cooking time
October 21, 2011
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By: miranda_stockton
Really Easy & Tasty! This was a really easy recipe. I dont like dried fruit (cranberries or cherries) in my food so I left that out. It was still an excellent dish. I did add garlic, potatoes and a little more beef broth which made it nice and thick. Will cook this again! Pros: Simple, Filling, Healthy Cons: No cherries
November 20, 2010
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By: EatingWell User
This was a great recipe. There was no butternut squash at my market, so I used yellow squash. I also used dried cranberries because they were cheaper. The result was delicious!! I loved it so much that I am probably going to make it again for my boyfriend. The only thing is that it does take two hours to make, so this is a perfect recipe for the weekend and not during the week.
November 08, 2010
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By: hhthomas8
This seemed like a good idea, but was a little sweet for me. I think in the future I might substitute half the squash for diced potato, and I think cranberries would definitely be better than cherries. The beef turned out really well though, and the spice was great - I didn't have thyme so I used 1 teaspoon Sage and a dash of oregano instead.